Yogurt Cheese, Goat (D, KLP)
Source: part of an article in the Philadelphia InquirerYield: 1 pound

1/2 gallon goat milk
4 tbsp. live yogurt

Heat goat's milk to simmering, but even if the milk comes to a boil it will not hurt this cheese.

Take pot off heat and let cool until you can hold your little finger in it for a count of 10.

Stir in yogurt, pour into any heavy container and put in the oven. Leave overnight.

Next morning, refrigerate for 4 hours or more.

Gently pour yogurt into colander lined with pillowcase. After 4 to 6 hours, the cheese will have a nice soft goat's-milk consistency.

Put in container with tight lid (no need for paper towel).

Poster's Notes:
The oven was mentioned with no degrees given: "Ricotta needs to be incubated at around 100°F degrees. If you have a gas oven with a pilot light, it is a perfect incubator. If you don't have a pilot, use your oven anyhow and wrap the cheese container in 4 or 5 bath towels to keep in the heat."

I would assume you could flavor these but I would try it plain first to see how that goes.

You can make this with cow's milk, even skim milk and it will be an extremely low-cal cheese. Goat's milk is higher in calories and cream content and more delicious. Goat's whey is a mildly bizarre but interesting drink.